recipes

Maple-glazed ham with cherry relish

This gloriously sweet and sticky ham is more decadent thanks to a sweet-savoury cherry relish.

Serves 20 

Ingredients

  • 1 whole leg ham on the bone (about 8kg)
  • Cloves, to stud


Cherry relish:

  • 750g frozen or pitted fresh cherries
  • 300ml red wine (we recommend Jacob’s Creek Double Barrel Shiraz)
  • 140g brown sugar
  • 100ml red wine vinegar
  • 1 small red onion, finely diced
  • 2 garlic cloves, peeled, finely chopped
  • 3 thyme sprigs
  • 1 fresh bay leaf


Maple-cinnamon glaze:

  • 1 cup maple syrup
  • 1/2 cup brown sugar
  • 2 teaspoons Dijon mustard
  • 3 cinnamon quills
  • 1/4 cup apple cider vinegar

Method

  1. To make cherry relish: combine all the relish ingredients in a saucepan over medium-high heat. Bring to a simmer and cook, stirring, until sugar dissolves. Season to taste. Simmer for 25-30 minutes or until cherries soften and the mixture has a jam-like consistency. Check seasoning, then allow to cool.
  2. To make maple-cinnamon glaze: combine all the glaze ingredients in a saucepan over medium-low heat, stirring until sugar dissolves. Simmer, without stirring, for 6-8 minutes or until mixture thickens slightly. Remove from heat and allow to cool.
  3. Preheat oven to 180°C/160°C fan-forced. Use a small sharp knife to cut around ham shank in a zigzag pattern. Starting from the opposite end to the shank, carefully lift off skin in 1 piece by running your fingers between the rind and the fat, and reserve the skin to cover any leftover ham. Using the knife, score the fat in a diamond pattern, then press 1 clove into the centre of each diamond.
  4. Place ham in a large roasting pan. Brush ham generously with glaze. Cook, basting every 25 minutes with remaining glaze, for 2 to 2 1/2 hours until caramelised and ham is warmed through. Serve ham warm or at room temperature with cherry relish. 

Tips: The cherry relish can be made up to 2 weeks ahead. Spoon into sterilised jars while still hot and seal. Allow to cool to room temperature, then transfer to the fridge. The glaze can be made up to 1 week ahead and refrigerated in an airtight container.



Double Barrel Shiraz

Double Barrel Shiraz

The sweet red fruit flavours of this generous and complex wine pair well with glazed ham, while its dark chocolate notes elevate the cherry relish accompaniment.

See more about this wine

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